Pumpkin is a lower fat seed and rich in zinc and protein, but when mixed with sweet-hot-salty syrup and
baked until crunchy they do become rather addictive so be sure to follow the portion size! A few
scattered on a salad go a long way, or sprinkle a few on frozen yogurt.
Ingredients
1cupDemerara raw sugar
¼cupwater
½cupmaple syrup- do not use pancake syrup
1teaspooncayenne pepper- or to taste
1teaspoonkosher salt
3cupsraw organic pumpkin seeds- or a mixture of pumpkin and sunflower seeds
Instructions
Heat oven to 400°.
Combine first five ingredients in a sauce pot and gently simmer to a light caramel color
1 cup Demerara raw sugar, 1/4 cup water, 1/2 cup maple syrup, 1 teaspoon cayenne pepper, 1 teaspoon kosher salt
Stir in seeds and gently combine until coated evenly
3 cups raw organic pumpkin seeds
Spread seeds thinly on a spray-oiled baking sheet and place in hot oven for 10 minutes
Remove from oven and stir seeds with a broad, flat, metal spatula, pulling seeds away from the edges of the pan to the middle, and from the middle of the pan to the edges to help evenly brown all seeds
Return pan to oven and bake 5-10 minutes longer until seeds are vigorously bubbling, watching carefully to prevent the sugar from burning
Remove from oven and stir once more before setting. The final stirring causes crystallization.
Scatter seeds onto a sheet of parchment or wax paper and press thinly as quickly as possible, with a piece of wax paper over your hands. Allow to cool.
When cool break apart into shards. Store in an air-tight container.
Enjoy!
Spa Index Kitchen Notes
This recipe makes approximately 24 servings of "2 tablespoons each / per serving."
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